Spinach and cheese beer bread

A flavourful, savory quick loaf!

We love this bread with a simple salad for lunch; slices are great as-is or toasted and spread with a little butter or cream cheese. And yesterday I discovered that grilled cheese sandwiches made with this bread are outstanding; so are croutons. Choose a style of beer that you like, knowing the more intense the flavour, the more you will taste it in the bread. You can also use a mixture of 1 1/3 cups (325 mL) of water mixed with 2 tablespoons (30 mL) of cider vinegar instead of the beer, if you prefer. Use your favourite non-dairy butter and cheese for a vegan version if you like. Note the very specific pan size given below; it is the best size (learn more via this helpful chart) for this volume of dough, to get a nicely-proportioned loaf. If you’re a fan of quick, savory loaves like this, you might also enjoy my upside-down Italian pan bread.


  • 3 cloves garlic, finely minced
  • 1 tablespoon (15 mL) butter
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup light brown sugar
  • 3/4 cup shredded cheese (I use a blend of Mozzarella, Swiss and Romano), divided
  • 1 cup fresh spinach leaves, washed and chopped small
  • 1 1/2 cups (355 mL) beer
  • 3 tablespoons butter, melted


  • Preheat oven to 350F and line an 8 1/2 x 4 1/2 inch (20.2 x 10.2 cm) loaf pan with parchment paper; set aside.
  • Sauté the garlic in the 1 tablespoon of butter in a small saucepan placed over medium heat. Stir constantly until garlic has softened; remove from heat and set aside.
  • Place the flour in a large bowl. Sprinkle baking powder, salt and sugar over top and stir to blend.
  • Remove 2 tablespoons of the cheese and set aside. Add the majority of the cheese and the chopped spinach to the flour mixture; toss to coat evenly. Sprinkle garlic and the butter it was sautéed in) over top.
  • Pour in the beer and mix just until no dry spots remain (do not overmix).
  • Transfer bread dough to the prepared pan, gently smoothing top with a spatula or spoon. Pour the melted butter over top. Bake for 55-60 minutes, sprinkling with reserved cheese at the 45 minute mark.
  • The bread is cooked when a toothpick inserted in the middle of the loaf comes out clean, or the interior temperature measures 200F with an instant-read thermometer.

Makes 1 loaf.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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